Description

Maple Bourbon Pecan Chicken is a flavorful one-pan dish featuring tender boneless chicken thighs seared to perfection and simmered in a rich sauce made from bourbon, pure maple syrup, Dijon mustard, and pecans. This gluten-free recipe combines a perfect balance of savory, sweet, and tangy flavors, enhanced with rosemary and Tamari for a truly comforting and elegant meal.

Ingredients

Scale

Chicken and Coating

1–1/4 lbs boneless, skinless chicken thighs
1/2 cup gluten free flour
Salt and pepper, to taste
2 Tablespoons extra virgin olive oil

Sauce

2 Tablespoons bourbon (Maker’s Mark recommended)
1 cup chicken broth
1/4 cup pecans, chopped
3 Tablespoons pure maple syrup (not pancake syrup)
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
1/4 teaspoon dried rosemary, crushed

Instructions

Season Chicken: Season the gluten free flour generously with salt and pepper in a shallow dish. Dredge each chicken thigh in the seasoned flour, shaking off any excess, then place the coated chicken on a plate.
Prepare Sauce Mixture: In a medium-sized bowl, whisk together the chicken broth, maple syrup, chopped pecans, Dijon mustard, apple cider vinegar, gluten-free Tamari, and dried rosemary. Set this mixture aside.
Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the chicken thighs in batches to avoid overcrowding and sear each side until golden brown, about 1-2 minutes per side. The chicken will not be fully cooked at this stage. Transfer the seared chicken back to a plate.
Deglaze and Add Bourbon: Remove the skillet from heat and carefully add the bourbon; it will boil immediately. Return the skillet to the heat.
Add Sauce and Simmer: Pour in the prepared maple syrup sauce mixture. Increase the heat to bring the liquid to a simmer, then reduce to medium. Nestle the seared chicken thighs back into the sauce. Loosely cover the skillet with foil and let it simmer for approximately 10 minutes, flipping the chicken once or twice, until the sauce reduces and the chicken is cooked through.
Serve: Plate the chicken thighs and spoon the reduced maple bourbon pecan sauce generously over the top. Serve warm.

Notes

Use pure maple syrup, not pancake syrup, for authentic flavor.
If you do not have gluten free flour, you may substitute with all-purpose flour unless gluten intolerance is a concern.
Be cautious when adding bourbon to the hot skillet as it may flame temporarily.
To keep this dish gluten free, ensure all ingredients like Tamari and broth are certified gluten free.
Searing chicken in batches prevents overcrowding and ensures a nice golden crust.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Maple Bourbon Chicken, Pecan Chicken, Gluten Free Chicken, One Pan Chicken, Bourbon Sauce Chicken, Savory Maple Chicken